Recipe in: Starters (Soups)

Acorn Squash Soup

Total time: 30 minutes Apple adds a bit of sweetness to this soup; the ginger a bit of spice. Crisp sage leaves are used for garnish; if you don't have any, top with a dollop of yogurt and a sprinkle of nutmeg.

Ingredients:

1 medium acorn squash

1 medium apple

1 medium onion

2 cups (16oz, 480ml) chicken stock

2 tsp butter

1/4 tsp powdered ginger

pinch nutmeg

1/3 cup Greek yogurt

10 sage leaves for garnish

2 tsp olive oil

Instructions:

Cut squash in half and remove seeds. Place cut side down on a dish and microwave until tender.

Remove and let rest until cool enough to handle.

Roughly chop onion.

In medium saucepan sauté onion in butter until tender.

Peel and chop apple.

When squash is done remove from shell.

Add squash, apple, stock, ginger and nutmeg to onions.

Heat to boiling, reduce heat, cover and simmer 15 - 20 minutes.

Purée soup.

Stir in yogurt and gently reheat.

Heat oil in a small skillet. Add sage leaves and fry until crisp.

To serve: Ladle into soup plates or bowls and garnish with sage leaves.

Need help planning dinner? Do you have a garden? A CSA for fresh veggies?